Creamy Pesto
Serving size: 3
Time: 20 min
Ingredients:
Noodles: ravioli, fettuccine, spaghetti, penne
Pesto: 2 tbsp toasted pine nuts, 1.5 tbsp parmigiano reggiano, 1.5 tbsp pecorino, 1 tsp lemon juice, 1/4 cup olive oil, 1 grated garlic clove, handful of basil + spinach, ~1 cup (any greens), ~1/4 tsp salt (to taste)
Creamy Pesto Sauce: -1/4 cup pesto, ~1/2 cup heavy cream (goes well with cherry tomatoes or sun dried tomatoes)
First make the pesto.
Combine all ingredients into a food processor (or use a hand blender) and slowly add in the olive oil. You might not need all of It, or you may need a little extra depending on how many greens added.
Boil your noodles. Ravioli, cavatappi, & fettuccine go well with this sauce.
Add pesto and heavy cream to a pan on med heat. ~1/2 cup of heavy cream. Red pepper flakes for spice.
Bring It to a simmer (add in tomatoes or sun-dried tomatoes: optional)
Imp to let the heavy cream bubble & simmer
Add in the noodles. Add in pasta water.
Cook on high heat until liquid simmers and excess cooks off.
Plate & top with freshly grated parmigiano reggiano.
